Southwest Black Bean and Corn Chili Soup

I came across this delicious recipe for Southwest Black Bean and Corn Chili Soup when on a quest to find healthier recipes for Alex and myself. It seemed like an easy recipe which required very little time, and after preparing the soup, it ends up that both of those things are true. I’m not a particularly huge fan of using a lot of canned items, but for a quick, hearty soup during the work week, it is fabulous, filling, and inexpensive.

The original recipe was tailored around lean ground turkey and used chicken stock, but I adapted it to be vegetarian (vegan even), making it the perfect candidate for a Meatless Monday treat. The recipe makes quite a few servings, so if there are leftovers, rest assured that they reheat well… almost better than when it is freshly made, in fact. I have also made this recipe for a party once, and it was a huge hit; everyone kept asking for the recipe and the list of ingredients. And for the party, to help keep the soup at the proper holding temperature, after completing it on the stove, I transferred it to a Crock-Pot and set it to low; it ended up being a genius idea as none of the soup caked onto the sides or bottom (like it would have, had I left it on the stove on low heat).

Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper. Cook, stirring frequently, until the onion begins to turn translucent, about 6-8 minutes.

Add the remaining ingredients, and bring to a boil. Reduce to a simmer for 10-15 minutes to let the flavors marry. Check the seasoning; I usually have to add a bit of salt. Serve hot.

Serving suggestions: The soup is even better when topped with a little hot sauce (preferably Sriracha, you know how I love it!), chopped cilantro, chopped green onions, and a pinch of cheese (you can use vegan cheese if you are trying to keep the soup vegan). Alex likes to add a dollop of sour cream as well.